Honey Chipotle Meatballs - Three Ways

I'm calling this recipe Honey Chipotle Meatballs - Three Ways because I'm showing you how you can make this recipe using three different cooking methods.

Why three methods?
1) Sometimes you might want to grill
2) Sometimes you might want to grill but it's raining or it's snowing or it's just to darn hot (especially if it is summer and you are in Florida) so you can't grill but you can use your broiler and kind of get the same effect
3) Sometimes you don't want to grill or broil but you crave the taste! So I am providing a stove top method.

None of the methods is any better than the other, it is quite subjective as to what you do or don't want to do ...  or rather what method you want to use to cook the meal.

Now, I will say the sauce is damn good on just about anything you want to put it on.  It has enough heat and sweet that even folks who usually don't tolerate heat will enjoy it.

The meatball recipe on its own is delicious and produces a tender, moist meatball.  The cream and grated onion add that extra moisture the meatball needs to keep it from becoming a golf ball. No one wants to eat a golf ball, at least not anyone I know does.

The bacon imparts a deep, rich smokiness and my secret ingredient not only provides warm color, it also adds depth to the overall flavor. The meatballs are comprised of beef, pork and chorizo (sausage) - yes, that is a lot of flavor going on and it works beautifully.

Give it a try all three ways and let me know which is your favorite.


Honey Chipotle Sauce
1/2 cup honey
1 - 2 tablespoons chipotle chilies in  adobo (or to taste)
1/2 cup ketchup
1/4 cup dark brown sugar
2 teaspoons apple cider vinegar
2 tablespoons worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon cocoa powder (unsweetened) - warning this is the secret ingredient
Salt and pepper to taste

1. Place all the ingredients into the bowl of a food processor, process until smooth.  You can make this a few days ahead.

For the Meatballs
1/2 cup cream
1/2 cup white bread cubed
4-6 slices applewood smoked bacon
1 cup grated onion
1 heaping tablespoon garlic
1/2 - 1 tablespoon chipotle in adobo, finely chopped (remove seeds)
1 tablespoon cocoa powder (unsweetened) - warning this is the secret ingredient
1 teaspoon of oregano - preferably the Mexican variety
1 teaspoon cumin
1/4 cup of beer (drink the rest!)
1/2 pound ground beef
1/2 pound ground pork
1/4 pound ground chorizo (I use Spanish chorizo but you can substitute with Mexican or regular sausage)
1/4 cup cilantro
1 egg, beaten
Salt and pepper to taste

1. Soak the bread in the cream in a large bowl
2. Cook bacon in a large skillet, Once crispy move to a rack with paper towel underneath to drain. Once cooled crumble and set aside.
3. Leave about 1-2 tablespoons of bacon fat in skillet, cook onions, garlic, cocoa, oregano, cumin and chiptole over medium heat until onion is softened.  Add the beer to deglaze the pan, stirring until all liquid has evaporated.
4. Stir  onion and spice mixture into bread and cream mixture, allow to cool to handle
5. Add beef, pork and chorizo, cilantro, bacon, egg, salt and pepper to the bowl. 
6. Mix all the ingredient by hand, Do not overwork the mixture.

You can prepare the meatballs a day ahead and keep in fridge to ready to cook in one of the three ways that follow below.

Now to Cook it Three Different Ways:

If you are using the first and second method -  first do this. Using a tablespoon to measure, roll  meatballs in the palm of your hand and thread  3-4 on to wooden* or metal skewers.

First Method:

Brush meatballs with Honey Chipotle Sauce and broil about 4 inches from heat until browned and well cooked about 8-10 minutes.

You can find a grill topper like the
one above at Bed Bath & Beyond

Second Method:

You can grill them over medium heat on your gas or charcoal grill - just take care to not move them or they will fall apart. You can use one a rectangular grill topper  (like the one in the picture)
to keep them from falling through the grates. Don't forget to brush with the sauce as you grill.

Third Method:

• 1 tablespoon olive oil
• 1/2 cup of white wine
• Honey Chipotle Sauce

Using a tablespoon to measure, roll  meatballs in the palm of your hand, set each one on a sheet of wax paper until all the meat is used up.  Heat a skillet with one tablespoon of olive oil over medium heat. Add meatballs and brown meatballs.  Lower heat to keep from over browning, if needed. Deglaze the pan by adding in the wine, stir to scrape up the brown bits from pan then add in the honey Chipotle Sauce, Stir well, let it come up to a low boil and lower heat to a simmer. Cover and cook 10-15 minutes.

Serve with  my Sweet and Savory Roasted and Grilled Corn on the Cob, hot corn tortillas, Nicaraguan Cabbage Slaw (or Ensalada de Repollo Nica) and beer! Cheers!

* If you are using wooden skewers, be sure to soak them in water for at least 30 minutes prior to use to keep them from burning on the grill.

Saffron & Cognac Shrimp Bisque

My family knows by now that when they travel abroad the only thing I want is a spice, their choice, from where ever they went.

My daughter Eryka went on a European cruise several years ago and she brought me a beautiful assortment of spices from Tunis. A truffle and olive oil from Italy. Saffron from Spain. To say I was is heaven is an understatement.

Recently, my brother Eddie, who I affectionately call Mr. Ed, traveled to Spain.  Of course, he knew exactly what I wanted ... saffron. And that is what he got me. Thank you Mr. Ed!

Those beautiful, fiery, orange-red threads inspired this recipe.  The intensely flavored stock is made from the shells of the shrimp. The bisque gets its rich velvety texture from cream. And the warm deep flavor of the cognac adds that extra depth of flavor to the bisque. I hope you enjoy it as much as we did.

• 1 lb. of shrimp, peeled and deveined.  Set peel and tails aside. Discard veins.
• 1 quart seafood stock
• 2 shallots, cut in half, leave skin on
• 2 tablespoons olive oil
• 5-6 shallots finely diced
• 1/2 tablespoon minced garlic
• 1/8 teaspoon of cayenne pepper
• Shrimp
• 1/4 cognac
• 1/4 cup dry sherry
• 1/2 stick unsalted butter
• 1/4 flour (all-purpose)
• 1 cup heavy cream
• 1 cup half and half
• 1 teaspoon saffron threads
• Salt and pepper, taste
• Pinch of nutmeg
• Italian flat leaf parsley, palm full, chopped

1. To a 5 quart stock pot add shrimp peel, tails, shallots and the stock. Bring to a boil and simmer 20 minutes. 
2. Strain thru a fine colander and discard shallots, peel and tails. Set aside stock.
3. Heat olive oil in a heavy bottomed pot over medium-low heat. Add diced shallots, cook 10 - 12 minutes, stir often. Do not brown, you just want them very soft. 
4. Add garlic and 1 minute, stirring during cooking time
5. Add cayenne and shrimp, cook for 3 minutes. Stir often
6. Pour in cognac and sherry, stir to incorporate and cook 3-4 minutes over medium-low heat
7. Remove shrimp and shallots from pan. Rough chop the shrimp, reserve about 1/3 cup of the chopped shrimp.
8. Using the same pot, add butter allow to melt over medium low heat then add flour, stir 2 minutes. 
9. Stir in cream, half and half nutmeg and saffron. Cook 2-3 minutes, stirring constantly till  almost thickened.
10. Add shallots, shrimp and stock, stir through and cook until thickened.  
11. Using either an immersion blender stick or a regular blender, blend through until smooth and creamy.

To serve ladle each bowl with soup,  and then equally divide the reserved 1/3 cup shrimp and spoon over top of each bowl, sprinkle with parsley.

Serve with warm bread of choice, a light salad and your favorite wine. Cheers!

Orange, Ginger-Soy Grilled Chicken

Summer is definitely here in South Florida.  Long hot days turn into long equally hot nights and the last thing you want to do is crank up the stove, which will further crank up your utility bill, because now you are cranking down the A/C's thermostat to cool your home.

Besides, what's easier than firing up the grill and throwing together a big salad, add some bread, like my Grilled Tomato & Garlic Bread a la Catalana and dinner is a done deal.

This is probably one of my favorite grilled chicken recipes.  There is some time to invest in the way of allowing for brine time and then marinade time but other than that this is easy peasy. Prepare it over the weekend and grill on Monday for a quick and easy dinner.

Flavor wise you can't beat how the chicken takes on the deep citrus flavor of the orange zest and juice, the zippy tang of the ginger and pungent spice of the garlic. The soy gives it just the right amount of sodium.

Serves 4

4 skinless, boneless chicken breasts, butterflied or eight skinless, boneless thighs

Brine solution
2 tablespoons Kosher salt
1 tablespoon brown sugar
2 cups of water, divided 1/2 cup boiling water and 1 1/2 cups ice cold water

To a half cup of boiling water add the salt and sugar. Stir until completely dissolved. Once dissolved add the salt sugar solution to 1 1/2 cup of ice cold water. Add chicken. Refrigerate and brine for 8 - 24 hours*.

Want to learn more about how and what to brine? Check out my post To Brine or Not to Brine? That Shouldn't Even Be a Question.

Marinade
1 orange, zest grated and juiced
1  teaspoon finely minced garlic
1" nub of fresh ginger root, grated
2 tablespoons low sodium soy sauce
1 teaspoon brown sugar

Mix all the marinade ingredients together. Store in gallon size zip bag in fridge. Make the same day you brine the chicken.  This allows for the flavors of the ingredients to marry well together.

Remove chicken from brine, rinse well and dry with paper towel. Place inside marinade zip bag.  If time permits, marinate overnight, otherwise allow for 1 hour of marination.

Heat grill over high flame.  You will know it's ready when you hold your hand ABOVE the hot grates for no more than 3-4 secs.  Place chicken on hot grates.
Depending on the thickness, grill 5-7 minutes per side. Half way through cooking time of each side, give the chicken a quarter turn to get some nice hatch grill marks.

Place on platter and cover with foil.  Allow to rest 5 minutes. Dig in and ENJOY!

Serve with my Grilled Tomato & Garlic Bread a la Catalana, and  my favorite tangy Nicaraguan Cabbage Slaw and your favorite beverage.  For us, it was an ice cold Stella Artois.

*Recipe Notes:
Adjust brine and marinade time to your schedule. If you only have 8 hours till dinner, split the time equally between the brine and marination process.

Roasted Garlic Lemon-Dijon Vinaigrette

I've gotten into making my own dressing/vinaigrette more often of late.

Mostly because if I can't pronounce the ingredients in a vinaigrette or dressing I'm not buying it.

And frankly, there is something really cool about making your own.

It tastes better, it's fresh, I know what's in it and most of all it's delicious.

The roasted garlic adds a nice depth to the flavor and doesn't overpower the freshness the lemon and zest add, nor the nice zip the Dijon imparts. 

I especially love it over simple salad of arugula, tomato and cucumber.  It plays well with the peppery bite of the arugula.  

And if using it as a vinaigrette weren't enough, it makes a great marinade for chicken, turkey, pork and seafood, especially brushed over just grilled shrimp.

Trying making your own, it truly does make a difference.

Serves 2

• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1 teaspoon Dijon mustard
• 1 -2 fat cloves of roasted garlic*, peel removed
• 1/4 teaspoon of Himalayan pink salt or kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons walnut oil
• 3 tablespoons extra virgin olive oil

1. Place the first 6 ingredients in a deep bowl
2. Whisk vigorously until all ingredients are well incorporated
3. Slowly drizzle in the walnut oil as you whisk, followed by the olive oil to thicken and emulsify the vinaigrette

Recipe Notes: If you don't have Himalayan pink salt or walnut oil no need to go out and buy any. You can use extra virgin olive oil and kosher salt. Then why do I bother using those ingredients?  Personally, I think they elevate the over-all taste of the vinaigrette. I'm having an intense romance at the moment with Himalayan pink salt. By the way, you can get both these items at a decent price at Trader Joe's. 

You can use a small food processor or an immersion blender to emulsify the oils into the other ingredients if you prefer not to hand whisk.  But I will say it's a good workout!  

*Roasted garlic is easy to make. Preheat oven at 350 degrees. Cut the garlic in half, no need to peel. Place garlic on a sheet of aluminum, make sure the sheet is big enough to wrap the garlic. Bring up the sides of sheet around the halved head. Drizzle with olive oil, sprinkle with kosher salt. Wrap shut. Place on a baking sheet. Roasted for 30-45 minutes or until the garlic has turned into a soft paste.

Once cooled you can squeeze out the paste as use as wanted. I usually will roast 3 - 4  garlic heads and use it in recipes, breads, soup and more. It keeps for about month in the fridge.  Keep in a glass container, tightly sealed.

Ground Turkey Hash n' Fried Eggs

I bring you another great and satisfying weeknight meal. In this recipe I use ground turkey to make it lighter and healthier, but you can most definitely substitute the turkey with beef.
This is a great meal to experiment with using new or different spices, especially if you're planning on cleaning out your  spice pantry.

It's a great way to change the taste of the meal, while keeping it easy and fast to make.

Growing up my grandmother made a dish called Picadillo, which we have posted on the site in the past, that is a ground beef hash. This recipe reminds me of her. Although her recipe is completely different in seasonings and the beef is saucier, she would always accompany that hash with a fried egg.

I don't know what it is about the fried egg that adds a different touch to the meal; I think it adds a little fun too! You can leave the turkey mixture ready the night before so that when you get home from work all you need to do is saute everything up, eat and enjoy! It is ready in less than 20 minutes. I hope you enjoy this quick weeknight meal!

Serves 2 - 4

Today on Wednesdays with ErykaGround Turkey Hash n' Fried Eggs

1lb ground turkey
1 red bell pepper, chopped
4-5 fingerling potatoes, chopped
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon ground coriander
salt and pepper
fresh parsley, chopped
1 tablespoon olive oil
1 onion, chopped
2 eggs

1. In a bowl, mix the ground turkey, bell pepper, potatoes, paprika, tumeric, ground coriander, salt and pepper and parsley.
2. In a nonstick pan, heat oil to about medium heat. Add the onion and cook until it is soft and fragrant. Add in the turkey mixture and spread around the pan; do not touch once it is spread out. Cover and cook for about 5 minutes.
3.  After 5 minutes, the underside should be crispy. Flip/stir to crisp the other side. Check to make sure turkey has been cooked through. Make two holes in the turkey to reveal the bottom of the pan to prepare to fry the eggs.
4. Crack eggs into the two holes created. Season eggs with salt and pepper. Cover for about 1 to 1 1/2 minutes to cook the egg. 
5. When the egg looks set in the middle it is ready to eat. Use a spatula to serve the turkey hash with the egg onto each plate. Enjoy!

Quick & Easy Roasted Walnut Pesto

I love pesto but I don't love the ridiculously high cost of pine nuts, which is one of the key ingredient in pesto. I just can't bring myself to pay $5.00 for 2 ounces of pine nuts. But I'll spend it for a few strands of saffron ... go figure!

So instead I use walnuts. I know, that's nothing new, but I also like to use nut oil to roast the walnuts. Specifically walnut oil to roast them.

Why? I find that it deepens the overall flavor of the nut when roasted in it's own nut oil.

Deeper flavor on the walnuts, richer tasting pesto.  Fresh basil, lemon zest and good quality extra-virgin olive oil are what makes this pesto extra flavorful. I add a little heat by way of a few pinches of cayenne pepper but it's optional, leave it out if you don't care for heat in your pesto.

• 2 cups of basil
• 1/4 cup roasted walnuts
• 1 teaspoon walnut oil* (or any nut oil for deeper flavor)
• 1/2 - 3/4 cup of grated Parmesan or Pecorino Romano cheese (or any hard cheese you have on hand)
• 1 -2 cloves of garlic
• 2/3 cup of extra-virgin olive oil
• 2 tablespoons of lemon juice
• Zest of one lemon
• 1/4 teaspoon sea or kosher salt
• 1 pinch of cayenne pepper or more to taste (optional)
• Black pepper to taste

1. Cover walnuts with walnut oil. Place walnuts on a foil lined baking sheet in a pre-heated 350 degree oven for a total of 8-10 minutes, stirring gently halfway through the cooking time so that each side roasts evenly.  Keep an eye on the walnuts because they can go from right to way overdone in just a blink. Allow to cool.
2. Place the basil, garlic and nuts ingredients in the bowl of a food processor and pulse for 15 seconds. 
3. Add remaining ingredient and process until almost smooth. I like mine a little chunkier.  If it's too pasty for you stir in a little more olive oil.

Makes about 1 cup. Store in a glass mason jar in fridge, keeps well for about two weeks or you can freeze in an ice cube tray, making sure to top each cube with olive oil.
Remove once frozen and store in a freezer zip bag. Freeze for up to 3 months. 

*If you don't have a nut oil at home just use canola oil. Do not use olive oil.

Mango-Honey Chipotle Grilled Chicken

So it's almost literally raining mangoes everywhere in South Florida! That's a good thing because my dear friend Lili has a tree and she has been graciously providing me with a healthy supply of those golden sweet beauties.

Having those mangoes and a big bag of chipotle peppers, that my sister-in-law Maria brought over from San Francisco, can only mean one thing.  Time to make a great BBQ sauce! Smokey, sweet and with just the right amount of a kick, my mango-honey chipotle sauce is perfect for grilling chicken.

Start by making a brine to keep your chicken moist as it grills, then coat the chicken in the sauce, slap it on the grill and you are just minutes away from truly juicy, flavorful chicken. Serve with a big green salad, ice-cold beer and an extra side of mango-honey chipotle sauce for dipping - dinner is done!

Serves 4

6 - 8 pieces of chicken boneless skinless - breasts and/or thighs

Brine solution: 3 tablespoons kosher salt, 2 tablespoons brown sugar, dissovled in 1 quart of water

Salt & pepper

• Brine chicken from 2-8 hours, as time permits. Remove from and discard brine solution. Rinse chicken and pat thoroughly dry with paper towel. Salt and pepper each side.
• Place chicken in a wide, shallow bowl, add ½ cup of the Mango-Honey Chipotle BBQ Sauce (recipe follows). Mix well to coat all pieces. Allow to marinate for 20 minutes while the grill heats up.
• Heat grill over high heat for 15 - 20 minutes. Place chicken pieces over hot grates and cook 5 minutes per side, depending on thickness of chicken. Allow chicken to rest 5 minutes before serving.

Serve with additional sauce on the side for dipping and ice cold beer.

Mango-Honey Chipotle BBQ Sauce

2-4 dried chipotle pepper (Use more or less depending on how much heat you want)

2 tablespoon canola oil

1 medium red onion, finely diced

6 cloves garlic, finely minced

6 oz tomato paste

4 tablespoon honey

¾ cup of pepper soaking liquid

1 teaspoon sweet smoked Spanish paprika

2 mangoes, diced

1/3 cup lime juice

2 teaspoons mustard

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 teaspoon Kosher salt

• Place dried peppers in 3 cups boiling water, allow to soften for about 30 minutes. remove from water and set water aside. Remove stem, seed and ribs from peppers and discard. Chop finely. Warning: be very careful to not touch your eyes or lips and clean your hand thoroughly afterwards.

• Heat pan over medium heat, add onions and cook 5-7 minutes.
• Add garlic and cook for 1-2 minutes
• Spoon in the tomato paste and honey, stir to incorporate into onions and garlic.  Cook until paste begins to caramelize.
• Add the pepper water to deglaze the pan and then add all the remaining ingredients.
• Cook on low for 20 minutes or until thickened.
• Using an immersion blender (or a regular blender), blend through until thick and smooth.  You can strain through a sieve if you prefer a very smooth sauce.

Take off heat and allow to cool, store in airtight container, best in a mason jar. Keep refrigerated. Keeps for a month, makes about 2 cups.

Best of The Fork's Seasonings, Marinades and Rubs

Memorial Day Weekend has always been the quintessential start to the summer.
It means warm, sunny days, lots of rain if you are in Florida and the grilling season. Although for me it's always the grilling season. Today I am posting the best of my seasonings, marinades and rubs for your weekend, weekday and summer long enjoyment. Cheers to summer!

Achiote Paste - Make Your Own - This has become my "go to" for everything grilled, roasted or sauteed!

http://goo.gl/hChVPE

Beef & Pork Marinade Version 1 & 1.1 - One marinade two versions, what more could you ask for?!

http://goo.gl/Hg6EhP

My Parent's Authentic Cuban Roast Pork - You can use this marinade on anything and it will be delicious.

http://goo.gl/ilCUUO

Brine, Brine, Brine That Turkey! - And anything else your heart desires.  Brining will make even the toughest cuts juicy and flavorful!

http://goo.gl/AAnVFB

Succulent Roasted Boneless Leg of Lamb - Not just for leg o' lamb but lamb chops, lamb shanks, lamb anything!

http://goo.gl/xvsnKt

Make Your Own Cuban Sazon Completa / Adobo Seasoning - Skip the MSG hidden in the store bought kind and make your own Sazon Completa. This stuff is is great on anything - even grilled fruit.

http://goo.gl/bduUql

Sticky-Sticky Glazed Drumsticks

Seems like all everyone ever eats anymore is chicken breast and the rest of the chicken, the dark meat, goes unnoticed and unappreciated. I know breast meat is the "healthier" alternative, but just how much healthier is it really? A three ounce portion of a boneless, skinless chicken breast has 2.97 grams of fat and 138 calories. A three ounce boneless, skinless thigh contains 7 grams of fat and is 174 calories but packs one heck of a flavor punch, it's juicy and has more iron and zinc than breast meat. Now let's turn our attention to the drumstick, three ounces of meat AND skin are 137 calories and 7.38 grams of fat. Take off the skin and the fat count goes down to 4.71 grams. Not to shabby, right? Frankly, I'd rather eat a smaller portion and get more flavor than eat a larger portion with little flavor and juiciness. If you actually don't like the dark meat, I get it, but if you are omitting it because you think it's healthier to go with breast meat, you might want to reconsider and say hello to chicken thighs and drumsticks! This recipe uses drumstick with skin on, you can remove it if you prefer.

Serves 2 - 4

8 - 10 drumstick. Be sure to brine your drumstick for even more flavor, don't skip the brining, it really makes a difference. Click here for my handy brine chart.

Marinade and Sticky-Sticky Glaze
4 tablespoons honey
2 teaspoons minced garlic
1 teaspoon paprika
Juice and zest of two lemons
Kosher salt

Succulent Roasted Boneless Leg of Lamb and Roasted Vegetables

One of the Hubs favorite meals is lamb ... in any possible way. Problem is a big leg of lamb is too much for just the us two. But last weekend I actually found a small 3 pound boneless leg of lamb. It was perfect just for us two! I marinated it for a little over 24 hours and I have got to tell you it was so tender, succulent, juicy and it was packed with flavor. Sometimes a marinade can take over the beautiful flavor of what it is marinating. Not this marinade, it compliments the lamb beautifully, bringing out the robust, yet delicate flavor of the lamb. The rosemary, lemon and garlic enhance the natural sweetness that is in the lamb. Add to that, roasting beautiful simple vegetables, like onions, potatoes and carrots, right along with the succulent roasted lamb and you have an all in one pan meal. It's simply perfect!

Marinade:
4-5 garlic cloves, roughly chopped
2-4 springs of fresh rosemary, leaves stripped from stems
1 teaspoon fresh greek oregano,
2 lemons, zested & juiced
1/4 cup olive oil
1 handful of parsley
1 teaspoon salt
Pepper to taste

3 pound boneless leg of lamb
Salt & Pepper

1 1/2  pound small red potatoes, halved
1 pound french carrots or baby carrots
3 large Vidalia onion, sliced in thick wedges
Olive Oil
Salt and pepper

My Parent's Authentic Cuban Roast Pork

When I was a child, then a teenager and into my late 20's, I would watch my parents prepare Cuban Roast Pork for our Christmas eve dinner celebration. It led, on many occasions, to little friendly battles between my parents (Aida & Eloy) about how much of any one ingredient to add to the Mojo Sauce (pronounced "moe-ho"). When one parent would leave the kitchen, the other parent would sneak in more of the ingredient he or she thought the sauce needed more of. Believe me, this was funny and pretty darn entertaining to watch. In the end though they managed to pull off the most crazy good and delicious Cuban Roast Pork ever. It was so good that their friends would actually call them to make it for parties that they were hosting or going to. It took me many years to figure out the right ratio of garlic, spices and seasonings, because of course nothing was ever written down or measured. It was always a bit of this, a bunch of that, a palm full of this and that. I do have a few of my own tweaks that I think elevate the flavor, like the brine process, but the flavor is the beyond delicious, and the memories those flavor and smells evoke are always welcome and priceless. My brother and I carry on their tradition of celebrating on Christmas eve with roast pork, Cuban black beans, and yucca drenched in garlic-mojo sauce, it's how we pay respect and honor our cultural traditions.  So ... Feliz Navidad to all our readers and followers!

A few recipe notes: Prep time is at least 72 hours before the actual cooking time, so be sure to plan ahead.  This is one recipe where the brine and the  marinade (the Mojo sauce), need  time to do their thing, which is what makes the pork juicy, tender and divinely flavorful. Don't skip or rush any part of this recipe. The time investment is well worth it.

1 - 10 pound pork shoulder

For the Brine:
6 tablespoons kosher salt
3 tablespoons brown sugar
1 head of garlic smashed up (no need to remove peel)
Water

In a microwave safe bowl, add four cups of water, heat until the water boils (about 3-4 minutes). Add salt and sugar, stir until dissolved, then add garlic. Allow to come to room temperature. Place your pork shoulder in a small Styrofoam cooler, add ice, the cooled brine solution and enough water to cover the pork shoulder. Brine for 12 - 24 hours, adding ice, if needed. Once the brine time is up, discard solution and go to the next step.

Tip: I have found that plain old Styrofoam coolers stay colder and the ice lasts way longer then insulated plastic coolers. If you don't have or want to buy a Styrofoam cooler and you have the space in your fridge then by all means use your fridge.  Space is a premium in my fridge so it's hard to have a large piece of pork, in a brine solution, in the fridge.


For Mojo (pronounced "moe-ho") Sauce 
30 cloves of garlic
3 teaspoons Kosher salt
3 teaspoons black peppercorns
2 onion chopped, finely
2 teaspoons dried oregano
2 teaspoons cumin
2 cups of sour orange juice
3 limes juiced
2 1/2 cups olive oil

Using a mortar and pestle, crush and mash up the garlic, salt and peppercorns.
Add the next 5 ingredients to a blender or food processor and the garlic mash from the pestle. Blend or pulse until smooth and all ingredients have been liquefied. Heat the olive oil until it reaches a temperature of about 220-225 degrees. We aren't frying here, we are infusing the flavors into the olive oil. Add in the liquefied ingredients, stir and gently heat through for 1 minute, then take it off the heat and let it cool completely.

Tip: Make the Mojo sauce the same day you begin the brine process, because the longer it sits, the more the spices, herbs and seasoning will meld!  Be sure to store it in the fridge. Take out a few hours before using so that it comes to room temperature.

To Prepare the Pork:
1-2 heads of garlic, cloves separated and skins removed.
Mojo Sauce
1 Large heavy duty turkey injector

Begin by straining the Mojo sauce to remove any bits that may clog your injector.  Do NOT throw out the bits captured by the strainer. Set aside.
Score the skin in 2 to 3 places. Do not remove the skin. The scoring will allow the fat underneath the skin to baste the pork as it cook and it makes for the most heavenly crackling you will ever taste. (Fights have broken out over the crispy crackling at my home!) With a very sharp pairing knife, deeply puncture the pork meat in several places and insert a garlic clove or two as you go. Once you have used up the garlic cloves move on to the flavor injector. Think of the surface of your pork as a grid and starting on the skin side begin injecting the Mojo into the pork. Turn it over and continue injecting until you have used up all the sauce. Remember this captured bits? Rub them all over the skin side.
Place the pork in a large container, skin side up and allow to sit in the fridge, covered, from 12-24 hours. The longer it sits, the better the flavor.

To Cook:
Remove from fridge at least 2 hours before cooking so that it comes to room temperature. Preheat your oven to 475 degrees. Remove pork from container, reserving the Mojo sauce that will have oozed out during the marinating process. Pat pork dry, and season generously with kosher salt and pepper to taste. Place pork skin side up on a roasting rack inside a roasting pan. Place in oven and cook at high temperature for 30 minutes, then lower temperature to 325 degrees for 3 - 4 hours or until internal temperature reads 170 degrees. Use the reserved Mojo sauce to baste the pork as it cooks. Be sure to boil the Mojo sauce for a few minutes, so as not to contaminate the pork with raw pork juices, as you baste.
Once cooked, take out of the oven and allow to rest, uncovered, for about 20 minutes. Break apart the crispy crackling and set aside and then begin to break up
the pork meat into long thick shreds or chunks. Now, it's time to party!

Serve with Aida's Cuban Black Beans, white rice, yucca* and fried sweet plantains*, Cuban (preferably) bread, and your favorite beer and wine and of course ... Cuban Flan* (*Recipes coming within the next week). ENJOY!

Weekly Recipe Round-Up November 18th-23rd

In less than a week most of us will be sitting down to a great Thanksgiving dinner with family and friends, and this year I am really behind on everything. I have a lot of catching up to do this coming week, just not sure how I am going to get it all done, but I will.
This week's Recipe of the Week was Slow Cooker Mustard & Beer-Braised Turkey Thighs, and it was our Friday featured recipe.  It had the most shares and likes by our awesome followers and for that we Thank You!  Here's what was cooking in the kitchens of The Fork Ran Away with the Spoon this past week.

Featured on Monday:

Brine, Brine, Brine That Turkey!

Since we are less than a week away from Thanksgiving, I thought I'd post my brine chart and my Turkey Brine Solution with a Hispanic Twist so you can start planning ahead, and brine, brine, brine that turkey!

Featured on Wednesdays with Eryka:

Easy Chicken & Vegetable Lo Mein

Why order take-out, when in the time it takes to deliver, you can be eating this delicious, easy, Weeknight Chicken and Vegetable Lo Mein. Its the perfect weeknight meal!

Featured on Friday:

Slow Cooker Mustard &
Beer-Braised Turkey Thighs

In  this recipe I use juicy, tender turkey thighs, that are smothered in mustard, then braised in beer with fresh thyme and caramelized onions. And what you get is the nothing short of spectacular, deep flavor. Even people who say they don't like turkey, like this turkey. It's simply that good. Adapts to slow cooker or stove top cooking, easy to make and budget friendly.

Brine, Brine, Brine That Turkey!

Since we are roughly 10 days away from Thanksgiving, I thought I'd post my brine chart and my turkey brine solution with a Hispanic twist so you can start planning ahead, and brine, brine, brine that turkey!

Think it's too much of a hassle? It's not!

Or are you scratching your head wondering what the heck is brining? Read on!

Brining is the process of soaking a protein, such as chicken, in a salt & sugar water solution.  Ratios of salt to sugar vary but I prefer the 3:2 (salt:sugar). It's the secret many chefs probably don't want to share.  It's cheap and at it's very basic form requires nothing more than a container, water, kosher salt and sugar. Sometimes I will use brown sugar, honey, molasses in place of sugar. You can also use any type of juice, beer, wine, stock in place of the water or a combination of these liquids with the water. You can also add in onions, herbs, chilies or any other aromatics you have lying around.  Click here for a larger version of the chart below.

Let's look at the science behind the brine. The salt in the brine cause the protein to relax and unfold.  Some of the meat's cell moisture flows into the brine and the brine flows into the meat's cell.  That's simple osmosis. The salt relaxes the protein so much that the meat actually holds even more water which creates moisture. Which gives you super flavor, over-all textural improvement and a very moist piece of meat.

I generally brine everything, except red meat (red meat I dry brine but that's for another post), before I cook it. And by everything I mean all poultry, shrimp, some fish, lobster and pork. Nowadays, it's just the Hub and I that I cook for, but I still brine. If I have 4 chicken breasts, I put them in a covered container with 2 quarts of cold water, 3 tablespoons of salt, 2 tablespoons of brown sugar and let them sit in the brine for up to 6 hours in the fridge. Same holds true for pork. It truly makes a big difference in moistness and flavor. Don't have 6 hours? Even if you brine for 60 minutes or less, some brining is better than no brining.

And that brings us to the Thanksgiving Day turkey. Short of deep frying your turkey ... if you want a flavorful, super moist bird, putting your bird in a brine is the way to go. I don't care how much butter, seasonings or rubs you put in your turkey, some part of it, mostly the breast meat, will be dry or flavorless or both. Here is my turkey brine solution with a hispanic twist. Brine the defrosted turkey 24 hours before cooking.

Turkey Brine Solution with a Hispanic Twist

2 cups kosher salt

1 cup of sugar (granulated, brown or even stevia - if you need to watch your sugar intake)

2 heads of garlic smashed  and roughly chopped - you can leave peel on

3 tablespoons of toasted and mashed* cumin seeds

3 tablespoons black peppercorns, mashed*

4 tablespoons of dried oregano

4 tablespoons of cumin powder

3 large onions roughly chopped

2 quarts of sour orange juice - if you don't have any locally, here's how you can "make your own sour orange juice". Or you can use the bottled version, just read the ingredients list to make sure it doesn 't have unpronounceable additives.

2 quarts white wine - doesn't have to be expensive, just drinkable

2 quarts of chicken stock

2 quarts of water

1 - 14 to 16 pound young turkey

1 styrofoam cooler or a 5 gallon paint bucket from yr home improvement store

10 pound bag of ice

Baking Soda as a Tenderizer

Did you know that baking soda can be used as a meat, chicken, pork or shrimp tenderizer? Yes, that's right ... a tenderizer. It's an old trick that is used in many Asian restaurants and was quite popular back in the 50's and 60's of mainstream America.

Ever notice how Chinese restaurants get even the toughest cuts of meat to a level of tenderness no amount of mallet pounding could ever achieve at home? Or how the shrimp has an almost "velvety" texture to it? You can get the same results at home using their secret ... baking soda.

Now, let me make it clear, this works only on small bite size pieces of meats, like for stir-fry, pepper steaks, fajitas, etc.  This is NOT to tenderize a thick steak or a hunk of meat. It just won't work. It will make the surface mushy and that's not a good thing. At least that has been my experience.

After reading this you may ask "so why not just buy a better cut of meat? The honest answer is ... not everyone can afford to buy tenderloin, sirloin, skirt steak or chicken tenderloins, to make a stir fry or in a recipe that uses small strips of meat. I know I can't always spend the extra bucks and quite frankly, I'd rather use those cuts in other recipes.

Make Your Own Cuban Sazon Completa / Adobo Seasoning

One of the staples of the Cuban kitchen is a spice mix called "sazon completa" or as labeled in English on the product itself "complete seasoning". It is a shortcut to measuring out each individual spice, and is used in many Cuban dishes.

Sounds great right? It is, and until recently, I used it too, that is until I read the label. Right there in very tiny type, I actually had to take a picture of it and blow it up on screen to read it, were the words monosodium glutamate, also known as MSG. Now, I am not a quest to abolish the stuff, as I have a tendency to say "to each his own". If you don't mind the MSG, then by all means use it.  I just want people who are sensitive to MSG, like me, to be aware that it is in there. My real quest was to come up with my own sazon completa mix, sans the MSG. Through the usual trial and error, I finally came up with the right mix of spices. To make up for the absence of MSG, I found that using dried lime zest, not only elevated the overall flavor, but really brought it home ... it was just like sazon completa, only way better. Additionally, you are paying less per ounce then buying the bottled version, you can adapt it to your palette and you know what's going into it. In my book, that's a home run!

Makes 1 1/4 cup of mix

4 tablespoons of kosher salt
6 tablespoons of granulated garlic
2 tablespoons oregano
4 tablespoons onion powder
2 tablespoons cumin
2 tablespoons black pepper
3 tablespoons dried lime zest
2 tablespoons dried parsley

Throw all the ingredients into a spice grinder (a.k.a. Coffee grinder), give it a few whirls to blend thoroughly. Store in a lidded container for up to six month.

Use on meat, chicken, pork, seafoods, vegetables, soups and more. ENJOY!

Smokey n' Sweet Steak & Everything Else Rub

Recently I've gotten into rubs and wanted to come up with my own personal rub mix. After a few hits and misses I finally got the right combination of each spice to get the smokey, sweet and a little heat balance I wanted in my rub. The chili powder and paprika give it a deep smokey flavor, the brown sugar adds just the right degree of sweetness, the cinnamon adds warmth and cocoa powder, provides a richer color when it hits the grill, broiler or pan. If you like heat (which is optional) in your rub I've got you covered there too!

Enough rub to generously cover two beef loin, NY strip steaks, 1" thick and about 3/4 pounds each.

1 teaspoons onion powder
1 teaspoons garlic powder
1 teaspoons sweet, smoked paprika
1 teaspoons chili powder
2 teaspoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon cocoa powder (unsweetened)
1-2 dried chilies*, such as ancho, poblano, chipotle, guajillos, chopped. (optional)
3/4 teaspoon salt and black pepper

July 4th is Almost Here, Time to Get Your Brine On!

Since July 4th is just a few days away and so many folks in the U.S.A. will be grilling, I thought I'd re-post my Brine Chart along with the link to the original post.
If you are thinking of barbecuing chicken or pork (including pork ribs), this July 4th, I URGE you to brine. If you brine you will never serve another dried out piece of chicken or pork again. Yes, you need to plan ahead a little so that you have the time to get a really good brine going.  All it takes is a few minutes to think ahead, plan, and prep ... but what you get back in return is the most flavorful & moist piece of chicken or pork! Try it, I am pretty sure you'll get hooked on brining!

Make Your Own Taco, Ranch and Dry Onion Soup Seasoning Mix

Did you know that you can make your own Taco, Ranch and Dry Onion Soup Seasoning Mix? Yes, you can! Plus, you’ll get more, save some bucks, it’ll certainly taste better and you’ll cut out nasty additives. Additives?!

Oh yeah, additives! I recently took the time to look at the ingredient list at the back of a taco seasoning mix and I was appalled to see all kinds of nasty additives, among them: maltodextrin, corn syrup, carbometylcellulose and my own personal enemy monosodium glutamate (MSG). Like everyone else, I sometimes have to reach for convenience foods or shortcuts to get dinner on the table. But by doing this, not only am I sacrificing money and taste, I am also sacrificing my health. MSG is something I react to very badly, from extreme fluctuation in blood pressure and swelling to migraines. So when I realized how toxic these mixes were for me, I set about making my own mixes.  And you know what? I think mine taste better, I certainly get a bigger quantity and I get to control how much of each spice or herb goes into my mix … in other words customization!

Taco Seasoning Mix

2 Tablespoons Chili Powder

1 Teaspoon Sweet Smoked Paprika

½ Teaspoon Onion Powder

½ Teaspoon Garlic Powder

½ Teaspoon Dried Oregano

Mango-Pineapple Jalapeño Chutney

With mango season in full swing and a basket full of mangoes, picked fresh from my Godmother's mango tree, there is no shortage of yummy recipes to concoct. I am not big into sweets but I do love savory and sweet combinations. I've had this chutney in mind since I saw my first jalapeño pepper springing to life and turning into a deep fiery red on the plant. Luckily, I had mangoes and one petite pineapple on hand right when it was time to pluck that fiery little gem. Use it on anything you can think of ... yes, even ice cream ... I recommend vanilla!







Makes one 1/2 pint

2 tablespoons hazelnut oil or canola oil
3 shallots, halved and cut into half moons
1/8 teaspoon cinnamon
1/8 teaspoon cardamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon coriander
1/2 teaspoon turmeric
1 mango, peeled and diced
2 small slices pineapple, diced
1-2 Jalapeños or to taste, seeded, and finely chopped
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
Salt & Pepper to taste

Sweet and Tangy Pickled Vegetables

Peter Piper picked a peck of pickled peppers. Did Peter Piper pick a peck of pickled peppers? If Peter Piper picked a peck of ... OK let's stop here, enough with the tongue twister. Tongue twisters are complicated and confusing, but this easy, sweet, tangy and slightly spicy recipe for pickled vegetables isn't! No complicated canning or processing, as it goes straight to your fridge. Delicious over meats, other vegetables, salads, tacos, sandwiches, as part of an antipasto platter,  or on its own ... the uses are only limited by your imagination.

1 medium onion, sliced into half moons
1 medium red union, sliced into half moons
1 large carrot, thinly sliced on the diagonal
5-6 radishes, peeled and thinly sliced with a vegetable peeler
4-5 cachucha peppers, chopped, including seeds
1 1/2 cups white vinegar
1/2 cup sugar
1 tablespoon salt
1/8 teaspoon red pepper flakes
5-7 whole peppercorns

In a small stainless steel pot, over medium high heat combine and stir vinegar, sugar, salt pepper flakes and peppercorns.
Boil for 1 minute so that sugar dissolves completely. Take off heat and set aside.
In a 1 quart jar (recycle your paste sauce jars!) layers your vegetables, like a lasagna. Pour in pickling liquid. Cover and let cool to room temperature. Store in fridge.

Recipe notes: 
It is best to allow the jar sit undisturbed, in the fridge, for a week before using, as this allows the flavor to deepen.
This is not a hot pickling, it does have a minimal kick at the back of the throat from the cachucha peppers and the red pepper flakes. You can amp up the heat by adding  more red pepper flakes or adding hotter peppers, like jalapeno, scotch bonnet or even thai chili peppers.
ENJOY!